Best Chocolate Chip Cookies Ever!!

 

My mom has been making these chocolate chip cookies for as long as I can remember.  She'd send frozen rolls to me in college so I could pull a log out and make them whenever I was craving them.  She recently made these for Gabriella's birthday and the next day, almost everyone at the party called asking for the recipe! Well...here it is...

ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 egg
• 2 ounces milk
• 1 1/2 teaspoons vanilla extract
• 2 sticks unsalted butter
• 1 cup sugar
• 1/2 cup brown sugar
• 2 cups semisweet chocolate chips

directions

• Heat oven to 375 degrees F.
• Sift together the flour, salt, and baking soda in a mixing bowl.
• Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
• Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined.
• Cream the butter, starting on low speed to soften the butter.
• Add the sugars. Increase the speed, and cream the mixture until light and fluffy.
• Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
• Stir in the chocolate chips.
• Using an ice cream scooper, scoop onto parchment-lined baking sheets, 6 cookies per sheet.
• Bake for 12 to 14 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.

To freeze cookie dough: Roll into parchment paper and form into logs, Or scoop onto parchment lined baking sheet and freeze until the cookie balls are completely frozen so that you can store in a zip lock bag.

Roll out frozen cookie dough and slice into 1-inch rounds, arrange slices on cookie sheet and bake.
At this point you can scoop onto parchment paper and roll into a log. Twist the ends of the parchment and wrap the log in plastic wrap to store in the freezer.

Flourless Chocolate-Walnut Cookies

Ingredients:
Parchment paper
2 1/2 cups walnut halves
3 cups confectioners' sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
4 egg whites
1 tablespoon vanilla extract

Directions:
Position 2 racks in the upper and lower thirds of oven. Heat oven to 350°. Line 2 large baking sheets with parchment paper. Place walnuts on a work surface and finely chop. Transfer to a separate large baking sheet and toast until fragrant, about 9 minutes. Let cool. Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.) Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.

$250 Cookie Recipe

I got an e-mail chain for this recipe a few years ago and didn't believe how good they actually would be until my co-worker made them.  They really are as good as they sound!

The story goes as follows...
A woman had lunch at The Hedges at Neiman Marcus in New York City in November. For dessert, she had a cookie. She thought it the most wonderful cookie she had ever tasted and asked if the recipe was available. It was, but for a two-fifty charge. She said fine, got the recipe and told them to charge her account. When she got her bill in December, there was a charge for $250.00. She called and told them there was a mistake, the charge should be $2.50. She was then told that there was no mistake - the charge was correct. She vowed to get back at them. All she asks is that everyone who gets a copy, send it to everyone they know.

You will need to quarter this recipe (see parens) as it will make 112 cookies and you'll be baking all day.
Ingredients:
2 c. butter (1/2 c)

2 c. sugar (1/2 c)
2 c. brown sugar (1/2 c)
4 eggs (1 egg)
2 tsp. vanilla (1/2 tsp)
4 c. flour (1 c)
5 c. blended oatmeal (1 1/4 c)
2 tsp. baking powder (1/2 tsp)
2 tsp. baking soda (1/2 tsp)
1 tsp. salt (1/2tsp)
24 oz. chocolate chips (6 oz)
1 (8 oz.) grated Hershey bar (1/4 oz)
3 c. chopped nuts (3/4 c)

Blended oatmeal: Measure and blend in blender or food processor to a fine powder.
Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, baking powder, baking soda and salt. Add chips, candy and nuts. Roll into balls and place 2 inches apart on ungreased cookie sheet. Bake for 6 minutes at 375 degrees. Makes 112 cookies. Recipe can be halved or quartered and the size made smaller. Possible to get four dozen of a 1 1/2 inch cookie from quartered recipe.

Vegan Pina Colada Cookies

Piña Colada Oatmeal Cookies

Makes about 24 cookies

8 tablespoons Earth Balance non-hydrogenated butter substitute (sticks)

1/2 cup unbleached (raw) sugar (or regular)

1/2 cup brown sugar, packed

4 tablespoons rice milk (or sub soy or almond)

1 teaspoon pure vanilla extract

1 cup white whole wheat flour

1&1/2 cup rolled oats

1&1/2 cup unsweetened shredded dried coconut (when i only had sweetened, cut down on sugar)

8 dried pineapple rings (or 3/4 cup chunks) unsweetened

1 teaspoon baking soda

1/2 teaspoon salt

Preheat your oven to 350˚

In a bowl (I use a stand mixer) beat together the Earth Balance and sugars together until light.

Add the vanilla and non dairy milk and beat until blended.

In another bowl, whisk together the flour, oats, baking soda, coconut and salt.

Cut the pineapple into little pieces and mix in by hand to break up the pieces.

Stir the flour mixture into the butter mixture.

Roll the dough into golf ball size balls and flatten slightly.

Bake for 11 minutes. Bake them for 12-13 minutes if you want a crispier cookie.